Teriyaki Pineapple Chicken and Broccoli: Sheet-Pan Recipe
A quick, one-pan Asian-inspired dish that blends sweet and savory flavors. Thinly sliced chicken is marinated in a teriyaki-honey sauce, then roasted with pineapple, broccoli, bell pepper, and rice for a balanced meal. Caramelized fruits and vegetables pair perfectly with tender chicken.
Ingredients
- Boneless, skinless chicken breasts, thinly sliced (1 pound)
- Pineapple chunks, drained (1/2 cup)
- Teriyaki sauce (1/4 cup)
- Honey (1/4 cup)
- Soy sauce (1/4 cup)
- Rice vinegar (1 tbsp)
- Red pepper flakes (1/2 tsp)
- Cooked rice (1 cup)
- Broccoli, chopped (1/2 cup)
- Red bell pepper, chopped (1/2 cup)
Instructions
- Preheat oven to 400°F (200°C)
- Mix teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes in a medium bowl
- Marinate chicken for 15 minutes in the prepared mixture, turning pieces to coat fully
- Arrange marinated chicken, pineapple chunks, rice, broccoli, and bell pepper on a baking sheet in a single even layer
- Bake for 20–25 minutes, stirring halfway through to ensure even caramelization and roasting
- Remove from oven and let cool slightly before serving
Notes
Use boneless chicken thighs for more flavor
Maple syrup can replace honey for a vegan option
Tamari is a gluten-free alternative to soy sauce
Fresh pineapple works better than frozen
Yellow or orange bell peppers enhance sweetness
Cauliflower or broccolini can substitute broccoli
Maple syrup can replace honey for a vegan option
Tamari is a gluten-free alternative to soy sauce
Fresh pineapple works better than frozen
Yellow or orange bell peppers enhance sweetness
Cauliflower or broccolini can substitute broccoli
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 40gFat: 12gSaturated Fat: 2gCholesterol: 100mgSodium: 180mgFiber: 3gSugar: 25g
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